,url-https%3A%2F%2Fwww.tripexpert.com%2Fimages%2Fmarker-fade%402x.png(-73.60048,45.52173)/-73.58745239675045,45.521974810468215,14.573542379734853/1280x214@2x?access_token=pk.eyJ1IjoidHJpcGV4cGVydHdlYiIsImEiOiJja2Fud3l2MDcwbXZ0MndyeGF3eGI3ZWhzIn0.zLqNa1RECyZZadF8zfQM5w)
Au Pied de CochonvsEstiatorio Milos Montreal
Both restaurants are highly recommended by professional reviewers writing for major publications. Overall, Au Pied de Cochon scores significantly better than Milos. Au Pied de Cochon comes in at #3 in Montreal with endorsements from 11 reviewers like Michelin Guide, Concierge and Gayot.
Au Pied de Cochon
Concierge
Insight Guides
Travel + Leisure
Gayot
Michelin Guide
DK Eyewitness
Rough Guide
Fodor's
National Geographic
Tasting Table Show All Reviews
536 Duluth Avenue East, Montreal, Quebec H2L 1A9, Canada
From $0/night
Concierge "Martin Picard's... synthesis of rustic fare and haute cuisine is masterful."
Insight Guides "Hugely acclaimed for very generous portions of fresh seafood, meat - including bison and venison in season - and fowl, all prepared to perfection. "
Travel + Leisure "This lively restaurant, manned by chef Martin Picard, has earned a cultlike following both within the city and abroad for its obsessive (and inventive) preparations of all things meat." Full review
Gayot14.0
"Martin Picard's busy pork and seafood restaurant is anything but subtle, with its colossal servings of fun and rich, casually-prepared food." Full review
Michelin Guide "Park your calorie-counter and blood- pressure gauges at the door as you enter this temple to Quebec's most saturated trans-fat menu."
DK Eyewitness "Soothing pleasures of tender meat, succulent sauces, and crisp salads await at this packed bistro serving traditional Quebecois cuisine, so make a reservation."
Rough Guide "Picard, whose approach to Québécois cuisine is as playful as his hair, famously added foie gras to poutine – quelle scandale! – at his breakout restaurant."
Fodor's "Not for the timid, the menu at this famous bistro is an ode to nose-to-tail cooking…and fat." Full review
National Geographic "“Comforting Quebecois farmhouse cooking; foie gras prepared all ways, as appetizer, side dish, and main event.”—Maria Francesca LoDico. Plateau haute-bistro went supernova when celebrity..." Full review
Tasting Table "Chef Martin Picard helped catalyze the fatty, in-your-face ethos that defines nouveau Québécois cuisine." Full review
Estiatorio Milos Montreal Fodor's
Frommer's
Lonely Planet Travel + Leisure Gayot Rough Guide
5357 av. du Parc, Montreal, Quebec, Canada
From $45/night
Fodor's "Don't let the nets and floats hanging from the ceiling fool you: Milos is no simple taverna (a fact reflected in the prices, which some argue are exorbitant)." Full review
Frommer's "A stellar meal at Milos best begins with the Milos Special, a plate of paper-thin eggplant and zucchini chips with a side of tzatziki and saganaki cheese." Full review
Lonely Planet "Socialites and business leaders flock to this fashionable restaurant with Mediterranean stucco, big urns filled with dried flowers and refrigerated counters of mouthwatering fish and fruits." Full review
Travel + Leisure "Greek seafood restaurant Milos opened in Montreal in 1979 and was chef-owner Costas Spiliadis’ first eatery, preceding locations in New York, Athens, and Las Vegas." Full review
Gayot14.0
"Chef Costas Spiliadis' re-created Aegean fishing village is a sanctuary for peerless ingredients." Full review
Rough Guide "Feast on halibut with olive oil and juicy lamb chops with roasted potatoes at this warm, fine-dining Greek restaurant."
